Taiwanese Minced Pork Belly Over Rice

Why you'll love this recipe

Melt-in-Your-Mouth Texture: Slow-braising the pork belly for an hour transforms the fat into a buttery, silky glaze that coats every grain of rice.
Deep Umami Complexity: The combination of five-spice, dark soy, and caramelized rock sugar creates a professional-level sauce depth that is both sweet and savory.
The Perfect Marinated Egg: Simmering hard-boiled eggs directly in the braising liquid allows them to soak up the rich mahogany color and aromatic spices.

Key Ingredients

Pork Belly: The essential cut for this dish; the alternating layers of fat and lean meat render down to create a naturally thick, gelatinous sauce.
Rock Sugar: Unlike granulated sugar, rock sugar provides a glossy, crystal-clear shine to the sauce and a much more mellow, rounded sweetness.
Five-Spice Powder: A powerful aromatic blend that adds the signature "warm" scent of star anise and cloves, making the dish instantly recognizable and authentic.

✅Quick Tips: Always use hot water when deglazing the pan and covering the meat; using cold water can shock the pork, causing the proteins to toughen and slowing down the rendering process.

Key Steps

#1: The Fat Render: Sear the pork belly strips first until golden to render out the excess fat, building a flavorful base for the entire stew.

#2: Caramelize the Aromatics: Sauté the red onion and rock sugar in the rendered pork fat to create a sweet, jammy foundation for the braising liquid.

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Cooking Method: Pork

Courses: Rice, Soup & Stews

Description

Tender, hand-cut pork belly strips slow-braised in a fragrant five-spice and soy-based sauce with soft-boiled eggs. A quintessential Chinese comfort meal served over steaming white rice.

Ingredient

2 lb pork belly
1/2 red onion
3 small size rock sugar
1 tsp white pepper powder
1 tsp five-spice powder
1 tbsp cooking wine
1 tbsp cooking oil
3 tbsp soy sauce
2 tbsp dark soy sauce
3 hard boiled eggs
Enough hot water to cover the meat

Instructions

1
Cut pork belly into small strips or bite-sized pieces for even cooking.
2
Heat a pan over medium heat add cooking oil, and then add the pork belly. Cook until the fat renders out and the pork becomes lightly golden. Remove and set aside.
3
In the same pan, add rock sugar and sliced red onion and sauté until softened and slightly caramelized.
4
Then add cooking wine, white pepper powder, five-spice powder, and soy sauce and dark soy sauce. Stir well and cook for 4–5 minutes to allow the flavors to develop.
5
Pour in hot water until it lightly covers the pork. Stir to combine.
6
Add the hard-boiled eggs, ensuring they are fully submerged in the sauce.
7
Bring to a gentle simmer, then cover and cook over low heat for about 1 hour, until the pork is tender and the sauce has thickened.
8
Serve the braised pork over hot white rice, spooning extra sauce over the top along with the eggs.

Keywords: Authentic Braised Pork Belly, Lu Rou Fan Recipe, Chinese Slow-Cooked Pork